Innovations in measuring and mitigating phytohemagglutinins,a key food safety concern in beans  

作　　者：吕晨泽 房智慧 杨素 宁康 徐敏 Arnaud Buhot Yanxia Hou 胡培雅 徐沛 Chenze Lu;Zhihui Fang;Su Yang;Kang Ning;Min Xu;Arnaud Buhot;Yanxia Hou;Peiya Hu;Pei Xu(Key Laboratory of Specialty Agri-products Quality and Hazard Controlling Technology of Zhejiang Province,College of Life Sciences,China Jiliang University,Hangzhou,China;University Grenoble Alpes,CEA,CNRS,INAC-SyMMES,Grenoble,France)

机构地区：[1]Key Laboratory of Specialty Agri-products Quality and Hazard Controlling Technology of Zhejiang Province,College of Life Sciences,China Jiliang University,Hangzhou,China [2]University Grenoble Alpes,CEA,CNRS,INAC-SyMMES,Grenoble,France

出　　处：《Food Quality and Safety》2024年第1期1-11,共11页食品品质与安全研究（英文版）

基　　金：the National Natural Science Foundation of China(Nos.32201254 and 32302545);the Basic Public Welfare Research Program of Zhejiang Province(No.LTGN23C020003);the State Key Laboratory for Managing Biotic and Chemical Treats to the Quality and Safety of Agro-products(No.2021DG700024-KF202403),China.

摘　　要：Phytohemagglutinin(PHA)is a seed storage protein and a type of lectin originally discovered in the common bean(Phaseolus vulgaris)for its blood-agglutinating effect.Due to its interactions with gut epithelia and digestive enzymes and its potential to trigger allergic reactions,PHA can lead to various symptoms in the human body.As a result,it has been regarded as a signifcant antinutritional factor in beans and other legumes.While several published works have summarized its structural,biochemical,and toxicological features,there is a scarcity of literature that reviews the detection,quantifcation,and reduction of PHA in beans,which is fundamental for the development of safer bean varieties.In this review,we present a comprehensive analysis of traditional and innovative bio-sensing methods for measuring PHA,including the recently available ultrapure liquid chromatography–tandem mass spectrometry and emerging aptamer sensor-based techniques,while discussing their respective advantages and disadvantages.We also revisit existing studies dedicated to creating PHA-depleted common bean varieties and explore the potential for reducing PHA content in beans without compromising their resistance to biotic stress.Additionally,we offer insights into the potential for controlling PHA content using the latest biotechnologies and breeding strategies.Overall,this review compiles rare and valuable information from studies that solely focuses on detection and depletion of PHA to shed light on and apply technological advancements in addressing potential food safety risks associated with the consumption of common beans.

关 键 词：PHYTOHEMAGGLUTININ common bean food safety BREEDING quantifcation. 

分 类 号：TS201.6[轻工技术与工程—食品科学]